scholarly journals DIURNAL CHANGES AND GROWTH RATES AS ASSOCIATED WITH ASCORBIC ACID, TITRATABLE ACIDITY, CARBOHYDRATE AND NITROGENOUS FRACTIONS IN THE LEAVES OF ANANAS COMOSUS (L.) MERR

1948 ◽  
Vol 23 (1) ◽  
pp. 38-69 ◽  
Author(s):  
C. P. Sideris ◽  
H. Y. Young ◽  
H. H. Q. Chun
Keyword(s):  
Ascorbic Acid ◽  
Growth Rates ◽  
Titratable Acidity ◽  
Ananas Comosus ◽  
Diurnal Changes

scholarly journals Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)

2019 ◽  
Vol 37 (3) ◽  
pp. 317-322 ◽  
Author(s):  
Alex López-Córdoba ◽  
Andrea Aldana-Usme
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Fresh Cut

The demand for healthy and ready-to-eat products, such asfreshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physicochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically significant differences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.

Yield and evaluation of F1 tomato hybrids incorporating the non-ripening nor gene

1983 ◽  
Vol 23 (120) ◽  
pp. 106 ◽  
Author(s):  
WB McGlasson ◽  
JB Sumeghy ◽  
LL Morris ◽  
RL McBride ◽  
DJ Best ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
F1 Hybrids ◽  
Parental Genotype ◽  
Ripe Fruit ◽  
Heterozygous Condition ◽  
Ripe Stage ◽  
Colour Development

F1 hybrids of the nor non-ripening mutant tomato in different genotypic backgrounds were evaluated between 1978-81. The nor gene in the heterozygous condition delayed the start of ripening by a few days, increased the interval between breaker and the table ripe stage to 10 d at 21�C compared with 6 d for fixed cultivars and increased the storage life of ripe fruit at 21�C by about 50%. The retention of firmness by ripe fruit of the hybrids was affected by parental genotype. Fruit of some hybrids was firmer or as firm as fruit of the hard commercial Flora-Dade but others were much softer. A major problem with fruit of F1 nor hybrids was poor colour development. The fruit ripened to an orange-red colour, and strains with green shoulders developed an unattractive yellow on the shoulders. This deficiency was most pronounced in fruit picked before the appearance of red colour. The best hybrid found in this study was 75T10-1 x nor backcross 4 or 5 Heinz 1350. Fruit size, soluble solids, pH, titratable acidity, total ascorbic acid levels and acceptability except external colour of table ripe fruit appeared to be influenced by the parental genotype rather than by the nor gene. Since there were marked differences between hybrids with different genotypic backgrounds, it should be possible to breed nor hybrids with improved colour and firmness.

scholarly journals Growth, leaf and stomatal traits of crabwood (Carapa guianensis Aubl.) in central Amazonia

2012 ◽  
Vol 36 (1) ◽  
pp. 07-16 ◽  
Author(s):  
Miguel Angelo Branco Camargo ◽  
Ricardo Antonio Marenco
Keyword(s):  
Growth Rates ◽  
Stomatal Density ◽  
Leaf Gas Exchange ◽  
Carbon Assimilation ◽  
Leaf Traits ◽  
Leaf Thickness ◽  
Diurnal Changes ◽  
Wet Season ◽  
Carapa Guianensis ◽  
Rainfall Seasonality

Crabwood (Carapa guianensis Aubl.) is a fast growing tree species with many uses among Amazonian local communities. The main objective of this study was to assess the effect of seasonal rainfall pattern on growth rates, and seasonal and diurnal changes in leaf gas exchange and leaf water potential (ΨL) in crabwood. To assess the effect of rainfall seasonality on growth and physiological leaf traits an experiment was conducted in Manaus, AM (03º 05' 30" S, 59º 59' 35" S). In this experiment, six 6-m tall plants were used to assess photosynthetic traits and ΨL. In a second experiment the effect of growth irradiance on stomatal density (S D), size (S S) and leaf thickness was assessed in 0.8-m tall saplings. Stomatal conductance (g s) and light-saturated photosynthesis (Amax) were higher in the wet season, and between 09:00 and 15:00 h. However, no effect of rainfall seasonality was found on ΨL and potential photosynthesis (CO2-saturated). ΨL declined from -0.3 MPa early in the morning to -0.75 MPa after midday. It increased in the afternoon but did not reach full recovery at sunset. Growth rates of crabwood were high, and similar in both seasons (2 mm month-1). Leaf thickness and S D were 19% and 47% higher in sun than in shade plants, whereas the opposite was true for S S. We conclude that ΨL greatly affects carbon assimilation of crabwood by reducing g s at noon, although this effect is not reflected on growth rates indicating that other factors offset the effect of g s on Amax.

Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice

2017 ◽  
Vol 23 (8) ◽  
pp. 668-680 ◽  
Author(s):  
Gulsun A Evrendilek
Keyword(s):  
Ascorbic Acid ◽  
Acid Concentration ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Pomegranate Juice ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Linear Regression Models ◽  
Ascorbic Acid Concentration ◽  
Total Antioxidant

Synergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detected between the control and the treated samples in terms of pH; °Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the sensory properties of flavor, taste, aftertaste, and overall acceptance ( p > 0.05). An exposure of 65.3 J and 40 ℃ caused an increase on conductivity; titratable acidity; L*, a*, and b* values; and a decrease of browning index, total phenolic content, total antioxidant capacity, total monomeric anthocyanin content, total ascorbic acid concentration, and in the sensory properties of color and sourness in pomegranate juice. The goodness-of-fit for the best-fit multiple (non-) linear regression models in descending order belonged to E. coli O157:H7 (92.98%), S. aureus (84.06%), color a* (83.9%), titratable acidity (81.3%), color L* (78.5%), color b* (78.3%), conductivity (74.8%), total phenolic content (74.1%), and total ascorbic acid concentration (64.74%), respectively. De and ze values for E. coli O157:H7 and S. aureus ranged from 105.64 to 1093.25 and from 79.18 to 1057.73 µs with 27.39 and 30.80 J, consequently.

scholarly journals Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

Revista CERES ◽  
2013 ◽  
Vol 60 (6) ◽  
pp. 833-841 ◽  
Author(s):  
Danielle Fabíola Pereira Silva ◽  
Mariana Rodrigues Ribeiro ◽  
José Osmar da Costa e Silva ◽  
Rosana Gonçalves Pires Matias ◽  
Claudio Horst Bruckner
Keyword(s):  
Ascorbic Acid ◽  
Mass Loss ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Minas Gerais ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Co2 Production

This study aimed to evaluate the postharvest behavior of peach cv. Aurora 1 harvested in the Zona da Mata region of Minas Gerais in two ripening stages and kept under different storage temperatures. Fruits on mid-ripe and fully ripe stages were stored at three temperatures: 5.6 ± 1.57 °C and 72.8 ± 3.8% RH; 10.4 ± 0.5 °C and 95.8 ± 5.5% RH; 21.04 ± 1.63 °C and 96.9 ± 2.6% RH up to 28 storage days (SD) . During storage, fruits stored at 21.04 ± 1.63 °C were evaluated every two days until 8 SD, and every four days for fruits stored at other temperatures. The harvest day was assigned as day zero. The variables evaluated were CO2 production, color of the pericarp and pulp, fresh mass loss, flesh firmness, total soluble solids, titratable acidity, contents of ascorbic acid and carotenoids. The fresh mass loss increased during storage, peaking at 5.6 °C. The reduction in ascorbic acid content was higher in fully ripe fruits at all temperatures. Mid-ripe fruits reached the end of the storage period with better quality. The temperature of 10.4 °C was the most efficient in keeping postharvest quality of peach cv. Aurora 1 harvested in the Zona da Mata region.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

scholarly journals QUALITY INDEX AND HARVEST MATURITY OF Eugenia cibrata FRUITS

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
GUIOMAR ALMEIDA SOUSA DINIZ ◽  
SEBASTIÃO ELVIRO DE ARAÚJO NETO ◽  
DHEIMY DA SILVA NOVALLI ◽  
NOHELENE THANDARA NOGUEIRA ◽  
IRENE FERRO DA SILVA
Keyword(s):  
Ascorbic Acid ◽  
Quality Index ◽  
Titratable Acidity ◽  
Shape Index ◽  
Additional Treatment ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Maturity Stage ◽  
Flower Opening ◽  
Harvest Maturity

ABSTRACT The aim of this study was to characterize and determine the quality index and the harvest maturity of Eugenia cibrata fruits. Fruits were harvested at 39, 41 and 43 days after sprouting and selected by the larger size. Fruits ripened on the plant until complete abscissions were considered standard for determining the quality index after harvest. Samples were analyzed at harvest day and at two days of storage at temperature of 26 ± 2 ° C and relative humidity of 85-90%. The following items were evaluated: firmness, number of seeds, longitudinal and transversal diameter, shape index, weight of seeds, pulp and fruit, titratable acidity (TA ), soluble solids (SS), ascorbic acid, TA / SS ratio and pulp yield. The experimental design was completely randomized in a split plot scheme in time, with additional treatment. E. cibrata fruit is a round berry with 0.98 shape index; mass of 24.28 g, green epicarp and white endocarp. The maturity stage identified as ideal for harvest occurred from 43 days after flower opening (anthesis). Fruits selected among those with larger sizes also reached physiological maturity and quality similar to those ripened on the plant. The quality index of E. cibrata is pH 2.88; soluble solids of 3.7%; titratable acidity of 3.38% in citric acid; ascorbic acid of 77.05 mg 100g-1, TA / SS ratio of 1.09 and pulp yield of 72.01%.

scholarly journals Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage

2012 ◽  
Vol 32 (2) ◽  
pp. 223-227
Author(s):  
Aynur Batkan ◽  
Akif Kundakçi ◽  
Bülent Ergönül
Keyword(s):  
Ascorbic Acid ◽  
Dry Matter ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Reducing Sugar ◽  
Refrigerated Storage ◽  
Holding Period ◽  
Ph Values ◽  
Chemical Attributes

In this research, the effects of three different holding periods (6, 12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 ± 1.0 ºC. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).

scholarly journals PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

2015 ◽  
Vol 28 (4) ◽  
pp. 244-252 ◽  
Author(s):  
LUÍS GOMES DE MOURA NETO ◽  
ÉRICA MILO DE FREITAS FELIPE ROCHA ◽  
MARCOS RODRIGUES AMORIM AFONSO ◽  
SUELI RODRIGUES ◽  
JOSÉ MARIA CORREIRA DA COSTA
Keyword(s):  
Ascorbic Acid ◽  
Spray Drying ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Titratable Acidity ◽  
Color Appearance ◽  
Soluble Solids ◽  
Tropical Fruits ◽  
Physicochemical Composition ◽  
Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

scholarly journals QUALITY OF ‘TAHITI’ ACID LIME FERTILIZED WITH NITROGEN AND POTASSIUM IN THE SEMIARID REGION OF MINAS GERAIS

2017 ◽  
Vol 39 (2) ◽  
Author(s):  
ARIANE CASTRICINI ◽  
JOSÉ TADEU ALVES DA SILVA ◽  
INÊZ PEREIRA DA SILVA ◽  
MARIA GERALDA VILELA RODRIGUES
Keyword(s):  
Ascorbic Acid ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Semiarid Region ◽  
Skin Thickness ◽  
Juice Quality ◽  
Acid Lime ◽  
Technological Index ◽  
External Characteristics ◽  
Juice Content

ABSTRACT This study aimed to evaluate external characteristics and juice obtained from ‘Tahiti’ acid lime produced under nitrogen and potassium fertilization. This study had a completely randomized design with three replicates of four fruits of the two central plants, 4 x 5 factorial and four N doses (0, 25, 50 and 100 Kg ha-1 year- 1) and five K2O doses (0, 25, 50, 100 and 200 Kg ha-1 year- 1), totaling 20 treatments. In the postharvest period, external characteristics (size, color and skin thickness, firmness and fresh mass) and juice (content, percentage, soluble solids, technological index, pH, titratable acidity, ratio and ascorbic acid) of fruits were evaluated. Size, skin color, soluble solids content and pH of ‘Tahiti’ acid lime juice were not affected by N and K2O fertilization. Skin thickness, juice percentage and technological index increased with the N and K2O doses applied to the soil. Juice content and fruit firmness decreased with application of K2O doses. Titratable acidity and ascorbic acid content increased with K2O doses. The different nitrogen and potassium doses influenced more the juice quality than the external characteristics of ‘Tahiti’ acid lime in the postharvest period.

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